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A Three-Way Standoff Between Olives, Duck, and Smoky Cheese, Tonight at Insieme

<div class="image"><img src="http://nymag.com/images/2/daily/food/07/05/31_Insieme_sm.jpg"/></div>Chef Marco Canora&#8217;s menu at <a href="http://nymag.com/listings/restaurant/insieme/">Insieme </a>is divided between modern dishes like uni risotto and traditional ones like spinach lasagne. But tonight&#8217;s special, black-olive fettuccine with duck rag&#249;, falls somewhere between the two sides. &#8220;I love this as a take on a really rustic dish, but reworked,&#8221; Canora says. &#8220;The acidity of red wine goes with the richness of the duck, and both are complemented by the brininess of the olives.&#8221; The dish is topped with fiore de Sardo cheese, which Canora says he likes for its smokiness. If we were ordering it, we would start off with a cold, clean crudi appetizer, before taking on its deep, salty flavors. ($16 for an appetizer portion, $26 for entr&eacute;e.)

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Chef Marco Canora’s menu at Insieme is divided between modern dishes like uni risotto and traditional ones like spinach lasagne. But tonight’s special, black-olive fettuccine with duck ragù, falls somewhere between the two sides. “I love this as a take on a really rustic dish, but reworked,” Canora says. “The acidity of red wine goes with the richness of the duck, and both are complemented by the brininess of the olives.” The dish is topped with fiore de Sardo cheese, which Canora says he likes for its smokiness. If we were ordering it, we would start off with a cold, clean crudi appetizer, before taking on its deep, salty flavors. ($16 for an appetizer portion, $26 for entrée.)